Antipasto Salad

Name: Antipasto Salad
Yield: large tin pan or very large salad bowl
Ingredients: 3 romaine lettuce heads, ends cut off and chopped into strips; 1 lb hot ham; 1 lb capicola; 1 lb hard salami; 1/2 lb provolone; 1 jar marinated artichokes - diced; 5 roma tomatoes de-seeded and sliced; 8 oz kalamata olives pitted + sliced in half; 8 oz green olives pitted + sliced in half; dried oregano; Filippo Berio olive oil (NOT extra virgin); 2 lemons juiced; sea salt; ground black pepper

This classic Antipasto Salad combines a flavorful assortment of Italian meats, provolone cheese, fresh vegetables, and a light lemon-olive oil dressing.

Serves large tin pan or very large salad bowl
20 min

Method

You can prepare the vegetables in pan beforehand.
When ready to serve mix in "wet" dressing ingredients. - It's to taste and texture, I don't measure, I add the "wet" ingredients as I toss the salad.
You can layer these into - tin pan, cover with saran wrap + put in fridge till ready to serve.

Notes

As you mix salad, taste test. If too sour (lemon) add salt, & vice versa.

I don't add anything else ever. Keep it simple. It's delicious!